 | |
| Alternative names | Chashaobao,manapua,keke pua'a,chao pao |
|---|---|
| Type | Dim sum |
| Place of origin | Southern China |
| Serving temperature | Hot |
| Main ingredients | Pork |
| Variations | Baked or steamed |
| Cha siu bao | |||||||||||||||||||||||||||||
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| Simplified Chinese | 叉烧包 | ||||||||||||||||||||||||||||
| Traditional Chinese | 叉燒包 | ||||||||||||||||||||||||||||
| Jyutping | caa1 siu1 baau1 | ||||||||||||||||||||||||||||
| CantoneseYale | chāsīu bāau | ||||||||||||||||||||||||||||
| Hanyu Pinyin | chāshāo bāo | ||||||||||||||||||||||||||||
| Literal meaning | barbecued pork bun | ||||||||||||||||||||||||||||
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Cha siu bao (simplified Chinese:叉烧包;traditional Chinese:叉燒包;pinyin:chāshāo bāo;Jyutping:caa1 siu1 baau1;Cantonese Yale:chā sīu bāau;lit. 'barbecued pork bun') is aCantonesebaozi (bun) filled with barbecue-flavoredcha siu pork.[1] They are served as a type ofdim sum duringyum cha and are sometimes sold inChinese bakeries.[1][2]
There are two major kinds ofcha siu bao: the traditional steamed version is called蒸叉燒包 (pinyin:zhēng chāshāo bāo;Jyutping:zing1 caa1 siu1 baau1;Cantonese Yale:jīng chāsīu bāau) or simply叉燒包 (chāshāo bāo;caa1 siu1 baau1;chāsīu bāau), while the baked variety is usually called叉燒餐包 (chāshāo cān bāo;caa1 siu1 caan1 baau1;chāsīu chāan bāau). Steamedcha siu bao has a white exterior, while the baked variety is browned glazed.
Although visually similar to other types of steamedbaozi, the dough of steamedcha siu bao is unique since it makes use of bothyeast andbaking powder as leavening.[3][4] This unique mix of leavening gives the dough ofcha siu bao the texture of a slightly dense, but fine soft bread.Tangzhong, a water roux, is sometimes used to keep the bread soft over long periods of time and aids in improving the texture of the bao.
An alternative version of the steamed char siu bao is a baked version. While the dough is very similar, the baked char siu bao is more similar to a baked bun with the samechar siu filling. It is often coated with an egg and sugar wash before baking, resulting in a slightly sweeter, more bready char siu bao.
Encased in the center of the bun is tender, sweet, slow-roasted pork tenderloin. Thischa siu is diced, and then mixed into a syrupy mixture ofoyster sauce,hoisin sauce, roastedsesame seed oil,rice vinegar,shaoxing wine or drysherry,soy sauce, sugar, and cornstarch.[5]
Siopao (simplified Chinese:烧包;traditional Chinese:燒包;Pe̍h-ōe-jī:sio-pau;Tagalog pronunciation:[ˈʃoː.paʊ̯]), literally meaning "hot bun", is thePhilippine indigenized version ofbaozi. A common variant of thesiopao, thesiopao asado, is derived from thechar siu bao and has a filling (asado) which uses similar ingredients tochar siu. It differs in that the Filipinoasado is a braised dish, not grilled, and is more similar in cooking style to the Hokkientau yu bak (Chinese:豆油肉;Pe̍h-ōe-jī:tāu-iû bah). It is slightly sweeter thanchar siu and can also be cooked with chicken.Siopao is also typically much larger than thechar siu bao or thebaozi.[6][7][8][9]
At the invitation of the European powers, theChinese were recruited as indentured laborers throughout in the Pacific to work on sugar plantations starting in the mid-1800s. Chinese immigrants brought with them foods such aschar siu bao which they adapted to their new location.[10][11][12]
InHawaiian cuisine, it is calledmanapua.Hawaiian pidgin for "delicious pork thing".[13] InSamoa, the item is referred to askeke pua'a, literally meaning "pig cake".[14] InTahiti,French Polynesia, they are calledchao pao.[15]
